Inas Recipes, 802 Maple Avenue, Los Angeles, CA (2026)

12/31/2025

PEPPER JELLY CREAM CHEESE BITES 🌶️🧀✨
Sweet + spicy pepper jelly over creamy cheese in flaky little cups… these are the first thing to disappear at parties!

⏱ Prep: 15 min | 🔥 Bake: 10–12 min
🍽 Makes: 12 bites

INGREDIENTS

1 package phyllo shells (12 count) or 1 sheet puff pastry / crescent dough (see note)

8 oz cream cheese, softened

1/2 cup pepper jelly (red pepper jelly works great)

1 tsp lemon juice (optional, brightens flavor)

1 tbsp chopped fresh parsley (optional garnish)

Optional add-ins:

1/4 tsp garlic powder

2 tbsp shredded cheddar (for a “cheesy” version)

INSTRUCTIONS (PHYLLO SHELL VERSION – like the photo)

Preheat oven to 350°F (175°C). Place phyllo shells on a baking sheet.

Stir cream cheese with lemon juice (and garlic powder if using) until smooth.

Spoon about 1 tablespoon cream cheese into each shell.

Bake 8–10 minutes until warmed through and shells are crisp.

Spoon 1–2 teaspoons pepper jelly on top.

Garnish with parsley and serve warm (or room temp).

OPTION: MAKE YOUR OWN CUPS (PUFF PASTRY / CRESCENT)

Cut dough into squares and press into a greased mini muffin tin.

Bake at 375°F for 10–12 minutes until golden.

Fill with cream cheese + top with pepper jelly.

✅ Tip: Warm the pepper jelly for 8–10 seconds so it spoons on beautifully.

Do you like pepper jelly “mild”… or “spicy”? 👇🔥

12/30/2025

BERRY PUFF TWISTS 🍓🥐✨
Flaky, buttery puff pastry twists filled with sweet berry jam and topped with sparkling sugar — dangerously snackable!

⏱ Prep: 10 min | 🔥 Bake: 15–18 min
🥐 Makes: 10–12 twists

INGREDIENTS

1 sheet frozen puff pastry, thawed

1/3 cup berry jam (strawberry, raspberry, or mixed berry)

1 egg (for egg wash)

1 tbsp water

2–3 tbsp coarse sugar (or regular sugar)

Optional: 2 tbsp cream cheese (for extra creamy filling)

Optional: powdered sugar for dusting

INSTRUCTIONS

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Unfold puff pastry on a lightly floured surface and gently roll to smooth seams.

Spread jam over half the pastry (leave a small border). If using cream cheese, dot small spoonfuls over the jam.

Fold pastry over like a book and press edges lightly to seal.

Cut into 10–12 strips.

Twist each strip 2–3 times and place on the baking sheet.

Whisk egg + water. Brush twists with egg wash.

Sprinkle with sugar.

Bake 15–18 minutes until puffed and deep golden.

Cool 5 minutes. Dust with powdered sugar if you like.

✅ Tip: For extra jammy centers, add a tiny extra spoon of jam to each strip before twisting (don’t overfill).

Which jam would you pick: strawberry 🍓 or raspberry ❤️? 👇

12/30/2025

SOFT BAKED MAPLE DONUT BARS 🍁🍩✨
Fluffy cake-donut bars baked (not fried!) and topped with a thick maple glaze — breakfast bliss in every bite.

⏱ Prep: 15 min | 🔥 Bake: 12–15 min
📏 Pan: 9x13 | Makes: 12–16 bars

INGREDIENTS
Donut Bars

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon (optional but amazing)

1/2 cup unsalted butter, melted

3/4 cup brown sugar (packed)

2 large eggs

1 1/2 cups buttermilk (or 1 1/2 cups milk + 1 1/2 tbsp vinegar)

2 tsp vanilla extract

Maple Glaze

2 cups powdered sugar

1/4 cup pure maple syrup

2–3 tbsp milk (as needed)

1 tsp vanilla extract

Pinch of salt

INSTRUCTIONS

Preheat oven to 350°F (175°C). Grease and line a 9x13 pan with parchment.

Whisk flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, whisk melted butter + brown sugar. Add eggs and vanilla.

Add dry ingredients alternating with buttermilk. Mix just until combined (don’t overmix).

Spread batter evenly in the pan.

Bake 12–15 minutes until a toothpick comes out clean.

Cool 10–15 minutes.

Make the glaze

Whisk powdered sugar + maple syrup + vanilla + pinch of salt. Add milk 1 tbsp at a time until thick but pourable.

Pour over warm bars, let set 10 minutes, then slice.

✅ Tip: For that classic “donut shop” taste, add 1/4 tsp nutmeg to the batter.

Do you like donut bars with a THICK glaze… or a light drizzle? 👇🍁

12/30/2025

BANANA OATMEAL ENERGY BARS 🍌🥣✨
Soft, chewy, naturally sweet bars that taste like banana bread — perfect for breakfast, snack time, or lunchboxes!

⏱ Prep: 10 min | 🔥 Bake: 18–22 min
🍫 Pan: 8x8 inch | Makes: 9–12 bars

INGREDIENTS

2 large ripe bananas, mashed

1 1/2 cups rolled oats

1/3 cup peanut butter (or almond butter)

1/4 cup honey or maple syrup (optional if bananas are very sweet)

1 egg (or 1 flax egg for vegan)

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp baking powder

Pinch of salt

Mix-ins (choose):

1/3 cup chopped walnuts/pecans

1/3 cup chocolate chips

1/3 cup raisins or dried cranberries

INSTRUCTIONS

Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment paper.

Mash bananas in a bowl. Stir in peanut butter, honey (if using), egg, and vanilla.

Mix in oats, cinnamon, baking powder, salt, and any mix-ins.

Press mixture evenly into the pan (smooth the top).

Bake 18–22 minutes until set and lightly golden.

Cool completely before slicing (helps them hold together).

✅ Tip: For firmer bars, chill 30 minutes before cutting.

Would you add chocolate chips… or keep them nutty and healthy? 👇🍌

12/30/2025

HEALTHY NUT & SEED ENERGY COOKIES 🥜🌰✨
Chewy, naturally sweet, and packed with oats, nuts, seeds, and dried fruit — perfect for snack time, lunchboxes, or a quick grab-and-go bite!

⏱ Prep: 10 min | 🔥 Bake: 12–15 min
🍪 Makes: 10–12 cookies

INGREDIENTS

2 cups rolled oats

1/2 cup almonds, chopped (or mixed nuts)

1/3 cup pumpkin seeds (pepitas)

1/4 cup sunflower seeds (or more pepitas)

1/3 cup dried cranberries (or raisins)

2 tbsp chia seeds or ground flaxseed (optional)

1/2 tsp cinnamon

1/4 tsp salt

Wet ingredients

1/2 cup natural peanut butter (or almond butter)

1/3 cup honey (or maple syrup)

1 large egg (or 1 flax egg for vegan)

1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, mix oats, nuts, seeds, dried fruit, cinnamon, and salt.

In a second bowl, whisk peanut butter + honey + egg + vanilla until smooth.

Pour wet mixture into dry and stir until everything is well coated.

Scoop 1/4 cup portions, press into thick cookie shapes (they won’t spread much).

Bake 12–15 minutes until edges are golden.

Cool on the tray 10 minutes, then transfer to a rack.

✅ Tip: For extra chewy cookies, bake closer to 12 minutes. For crunchier, bake closer to 15.

Which would you add: chocolate chips… or keep them fruit & nut? 👇

12/29/2025

Italian Love Cake

12/29/2025

SOFT ORANGE FRUIT COOKIES 🍊🍪✨
Tender, cake-like cookies loaded with colorful candied fruit and a bright orange flavor — perfect with coffee or tea!

⏱ Prep: 15 min | 🔥 Bake: 10–12 min
🍪 Makes: 24–30 cookies

INGREDIENTS

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1/4 cup light brown sugar (optional, extra soft)

2 large eggs

2 tsp vanilla extract

2 tbsp orange zest (from 2 oranges)

1/4 cup fresh orange juice

1/2 cup sour cream (or Greek yogurt for softness)

1 1/2 cups mixed candied fruit (tutti frutti) or chopped dried fruit

(Optional) 1/2 cup white chocolate chips

INSTRUCTIONS

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a bowl, whisk flour + baking powder + baking soda + salt.

In another bowl, beat butter + sugars until light and fluffy (2 minutes).

Beat in eggs one at a time, then mix in vanilla + orange zest.

Mix in orange juice + sour cream until smooth.

Add dry ingredients and mix just until combined (don’t overmix).

Fold in candied fruit (and white chips if using).

Scoop 1.5 tbsp dough balls and place 2 inches apart.

Bake 10–12 minutes until edges are set but tops still look soft.

Cool 5 minutes on the tray, then move to a rack.

✅ Tip: For extra soft cookies, don’t overbake — they finish setting as they cool.

Would you add white chocolate chips… or keep them classic? 👇🍊

12/29/2025

MINI CHRISTMAS CHEESECAKES 🎄🍰✨
Creamy little cheesecake bites with a buttery graham crust and festive sprinkles — perfect for parties and cookie trays!

⏱ Prep: 20 min | 🔥 Bake: 16–18 min | ❄ Chill: 3+ hrs
🍰 Makes: 12 minis (muffin tin)

INGREDIENTS
Crust

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter, melted

Cheesecake Filling

16 oz cream cheese (2 blocks), softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp sour cream (or Greek yogurt)

1 tbsp all-purpose flour (optional, helps prevent cracks)

Pinch of salt

Topping

White chocolate (melted) or whipped cream (optional)

Red & green sprinkles (or crushed candy canes)

INSTRUCTIONS

Preheat oven to 325°F (163°C). Line a muffin pan with 12 cupcake liners.

Crust: Mix graham crumbs + sugar + melted butter. Add 1 heaping tablespoon into each liner and press firmly.

Bake crusts 5 minutes, then set aside.

Filling: Beat cream cheese until smooth (no lumps). Add sugar and mix.

Add eggs one at a time just until combined (don’t overmix). Mix in vanilla, sour cream, salt, and flour (if using).

Fill each cup about 3/4 full.

Bake 16–18 minutes until edges are set and centers still slightly jiggly.

Turn oven off, crack the door, and let sit 10 minutes (helps prevent cracks).

Cool to room temp, then chill at least 3 hours (best overnight).

Top with a drizzle of melted white chocolate + festive sprinkles.

✅ Tip: For clean bites, chill completely before serving.

Would you top these with sprinkles… or crushed candy canes? 👇🎅

12/29/2025

CHOCOLATE ORANGE TRUFFLES 🍫🍊✨
Rich, fudgy, melt-in-your-mouth truffles with a bright orange twist — and that sparkly sugar coating is SO good!

⏱ Prep: 15 min | ❄ Chill: 2–3 hrs
🍬 Makes: 18–24 truffles

INGREDIENTS

10 oz (about 1 2/3 cups) semi-sweet or dark chocolate, finely chopped

1/2 cup heavy cream

2 tbsp unsalted butter

1 tbsp orange zest (plus extra for topping)

1/2 tsp orange extract (or 1 tbsp fresh orange juice)

1/4 tsp salt

For coating (choose one):

1/2 cup granulated sugar (sparkly look like the photo)

OR unsweetened cocoa powder

OR powdered sugar

INSTRUCTIONS

Place chopped chocolate in a heatproof bowl.

In a small saucepan, warm heavy cream + butter until it’s hot and just starting to steam (don’t boil).

Pour hot cream over chocolate. Let sit 2 minutes, then stir until smooth and glossy.

Stir in orange zest, orange extract (or juice), and salt.

Cover and chill 2–3 hours until firm enough to scoop.

Scoop 1 tablespoon portions and roll into balls (work quickly — warm hands melt the chocolate).

Roll each truffle in granulated sugar (or cocoa/powdered sugar).

Sprinkle a tiny pinch of orange zest on top. Chill 15 minutes to set.

✅ Tip: If the mixture is too soft, chill 20–30 minutes more.
✅ Storage: Keep in the fridge up to 1 week, or freeze up to 2 months.

Chocolate + orange… yes or no? 🍊👇

12/29/2025

EASY NO-BAKE CHERRY BOURBON BALLS 🍒🥃🍫
Rich, chocolatey, and melt-in-your-mouth — the perfect little Christmas treat!

⏱ Prep: 20 min | ❄ Chill: 1–2 hrs
🍬 Makes: 18–24 balls

INGREDIENTS

1 1/2 cups crushed vanilla wafers (or graham cracker crumbs)

1 cup finely chopped pecans (or walnuts)

1/2 cup powdered sugar

2 tbsp unsweetened cocoa powder

Pinch of salt

2 tbsp bourbon (or whiskey)

2 tbsp cherry juice (from maraschino cherries)

1 tsp vanilla extract

1/3 cup light corn syrup or honey (binder)

1/2 cup chopped maraschino cherries (well-drained & patted dry)

CHOCOLATE COATING

2 cups semi-sweet chocolate chips

1 tbsp coconut oil or shortening (for smooth dipping)

TOPPING (optional)

Extra chopped cherries, sprinkles, or a tiny drop of red icing

INSTRUCTIONS

In a bowl, mix wafer crumbs + chopped nuts + powdered sugar + cocoa + salt.

Stir in bourbon + cherry juice + vanilla + corn syrup/honey.

Fold in chopped cherries. Mix until it holds together when pressed.

Too dry? Add 1 tsp cherry juice.

Too wet? Add 1–2 tbsp crumbs.

Roll into 1-inch balls. Place on a lined tray. Chill 30–45 minutes.

Melt chocolate chips + coconut oil (microwave in 20-second bursts, stir until smooth).

Dip each ball in chocolate, place back on the tray. Add topping.

Chill until set (about 30 minutes).

✅ Storage: Keep refrigerated up to 1 week (or freeze up to 2 months).

Would you make these with bourbon… or keep them alcohol-free? 👇

12/29/2025

RICOTTA PISTACHIO HONEY BITES 🍯💚
Creamy, nutty, and lightly sweet — these taste like a fancy bakery treat but they’re SO easy!

⏱ Prep: 15 min | ❄ Chill: 1–2 hrs
🍬 Makes: 16–20 bites

INGREDIENTS

1 1/2 cups whole-milk ricotta (drained if watery)

3 tbsp honey (plus more for drizzling)

1/2 tsp vanilla extract

1 tbsp powdered sugar (optional, for extra sweetness)

1/4 tsp fine salt

1/2 tsp lemon zest (optional but amazing)

3/4 cup fine cookie crumbs (graham crackers, vanilla wafers, or digestive biscuits)

1/3 cup chopped pistachios (plus extra for topping)

1–2 tbsp sesame seeds (optional, for that extra crunch)

INSTRUCTIONS

If your ricotta is wet, drain it in a fine strainer for 10–15 minutes.

In a bowl, mix ricotta + honey + vanilla + salt + (powdered sugar if using) + lemon zest.

Stir in cookie crumbs until the mixture is thick enough to scoop.

If too soft: add 1–2 tbsp more crumbs.

If too thick: add 1 tsp honey.

Scoop and roll into 1-inch balls (about 1 tablespoon each).

Roll bites in chopped pistachios (and sesame seeds if using).

Chill 1–2 hours until firm.

Serve with a warm honey drizzle and extra pistachios on top.

✅ Tip: For a caramel-style finish, warm honey for 8–10 seconds before drizzling.

Would you add a little cinnamon… or keep them lemony and bright? 👇✨

12/28/2025

CHRISTMAS WREATH COOKIES 🎄🍪✨
Soft cut-out sugar cookies with a smooth white icing “wreath” and festive sprinkles — these look bakery-level but are totally doable at home!

⏱ Prep: 20 min | ❄ Chill: 30 min | 🔥 Bake: 8–10 min
🍪 Makes: 18–24 cookies

COOKIE DOUGH

2 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tsp vanilla extract

(Optional) 1/2 tsp almond extract

ROYAL ICING (best for this look)

4 cups powdered sugar

3 tbsp meringue powder

9–10 tbsp warm water (add slowly)

1/2 tsp vanilla extract

DECORATIONS

Gold sprinkles / sanding sugar

Red sugar pearls (or red sprinkles)

Green icing (a little royal icing tinted green)

INSTRUCTIONS
1) Make the cookies

Whisk flour, baking powder, and salt.

Beat butter + sugar until fluffy (2 minutes).

Mix in egg + vanilla (and almond if using).

Add dry ingredients and mix just until combined.

Chill dough 30–60 minutes.

Roll to about 1/4 inch thick. Cut circles, then cut a smaller circle in the center (wreath shape).

Bake at 350°F (175°C) for 8–10 minutes (edges just set, not browned).

Cool completely before icing.

2) Make royal icing

Beat powdered sugar + meringue powder.

Add water slowly until smooth.

Flood icing: ribbons melt back in ~10–15 seconds

Piping icing: thicker (add less water)

3) Decorate

Flood the top with white icing and let set 20–30 minutes.

Pipe a thin green “vine” circle (wreath).

Add gold sprinkles + red pearls.

Let dry 2–4 hours (best overnight).

✅ Tip: For clean icing, decorate on a cool, dry surface and let cookies fully cool first.

Would you make these for Christmas… or as a winter party dessert? ✨

12/28/2025

CHRISTMAS TREE DEVILED EGGS 🎄🥚✨
Creamy, festive, and perfect for holiday parties — these disappear FAST!

⏱ Prep: 20 min | ❄ Chill: 30 min | Serves: 10–12

INGREDIENTS

10–12 large eggs

1/3 cup mayonnaise

1–2 tsp Dijon mustard

1 tsp white vinegar or pickle juice (optional but great)

1/4 tsp salt (to taste)

1/8 tsp black pepper

1/8 tsp garlic powder (optional)

1–2 tbsp finely chopped dill or parsley (plus more for topping)

Paprika (for dusting)

Optional toppings: crispy bacon bits, tiny star crackers, chives

INSTRUCTIONS

Hard-boil eggs: Place eggs in a pot, cover with water. Bring to a boil, then cover and turn off heat. Let sit 10–12 minutes.

Move eggs to an ice bath for 5 minutes, peel, then slice in half lengthwise.

Remove yolks into a bowl. Mash until smooth.

Mix in mayo, Dijon, vinegar/pickle juice, salt, pepper, garlic powder, and chopped herbs. Taste and adjust.

Spoon mixture into a piping bag (or zip bag) with a star tip.

Pipe tall “swirls” to look like little Christmas trees.

Sprinkle with chopped herbs + a light dusting of paprika. Add a tiny “star” topper if you want.

Chill 30 minutes before serving.

✅ Make-ahead: Fill and decorate up to 1 day ahead. Keep covered and refrigerated.

Would you add bacon to these… or keep them classic? 👇

12/28/2025

BAKED PEARS with GOAT CHEESE, HONEY & CRANBERRIES 🍐🤍🍯
Sweet, warm pears + creamy goat cheese + honey drizzle + a pop of cranberries… elegant but SO easy!

⏱ Prep: 10 min | 🔥 Bake: 20–25 min | 🍽 Serves: 4

INGREDIENTS

2 ripe (but firm) pears, halved & cored

1–2 tbsp butter (or coconut oil), melted

2–3 tbsp honey (plus more to drizzle)

1/2 tsp ground cinnamon

Pinch of salt

3–4 oz soft goat cheese

1/3 cup dried cranberries (or fresh)

1/4 cup chopped walnuts or pecans

Optional: fresh thyme (or a tiny pinch of rosemary)

INSTRUCTIONS

Preheat oven to 375°F (190°C).

Place pear halves cut-side up in a baking dish.

Brush with melted butter. Drizzle 2–3 tbsp honey over pears.

Sprinkle with cinnamon + a pinch of salt.

Add 2–3 tbsp water to the bottom of the dish (helps keep pears juicy).

Bake 20–25 minutes until tender but still holding shape.

Spoon goat cheese into the warm centers.

Top with cranberries + nuts. Drizzle more honey.

Optional: finish with a little thyme.

✅ Serving ideas: vanilla ice cream, or Greek yogurt for breakfast.

Would you serve this as a dessert… or a fancy appetizer? ✨

12/28/2025

EASY CINNAMON ROLL CASSEROLE (7 ingredients!) 🍞✨
Soft cinnamon roll bites baked in a creamy vanilla custard… then drizzled with icing. Perfect for weekends & holidays!

⏱ Prep: 10 min | 🔥 Bake: 35–40 min
🍽 Serves: 8–10 | Pan: 9x13

✅ INGREDIENTS (7)

2 cans (12.4 oz each) refrigerated cinnamon rolls (with icing)

4 large eggs

1 cup milk

1/2 cup heavy cream (or use more milk)

1/3 cup maple syrup (or brown sugar)

1 tsp vanilla extract

1 tsp ground cinnamon

Optional topping: 1/2 cup chopped pecans or walnuts

✅ INSTRUCTIONS

Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.

Open cinnamon rolls and cut each roll into 4–6 pieces. Spread pieces evenly in the dish.

In a bowl, whisk eggs + milk + heavy cream + maple syrup + vanilla + cinnamon until smooth.

Pour the mixture over the cinnamon roll pieces. Let sit 5 minutes so it soaks in.

Sprinkle nuts on top (optional).

Bake 35–40 minutes until puffed and set in the center.

Cool 10 minutes, then drizzle the icing from the cans over the top. Slice and enjoy!

✅ Tip: If the top browns too fast, cover loosely with foil for the last 10 minutes.

Would you add pecans… or keep it classic with extra icing? 😍👇

12/28/2025

MARSHMALLOW SWIRL FUDGE 🍫🤍
Creamy chocolate fudge with a pretty marshmallow swirl… it tastes like a cozy hot cocoa + s’mores vibe in one bite!

⏱ Prep: 10 min | ❄ Chill: 2–3 hrs
🍫 Pan: 8x8 inch | 🍬 Makes: 16–20 squares

✅ INGREDIENTS

3 cups semi-sweet chocolate chips (about 18 oz)

1 can (14 oz) sweetened condensed milk

2 tbsp unsalted butter

1 tsp vanilla extract

1/4 tsp salt

3/4 cup marshmallow creme (Fluff)

1/2 cup mini marshmallows (optional for topping)

✅ INSTRUCTIONS

Line an 8x8 pan with parchment paper (leave overhang for easy lifting).

In a saucepan on low heat, melt chocolate chips + condensed milk + butter, stirring until smooth (don’t overheat).

Remove from heat. Stir in vanilla + salt.

Pour about 3/4 of the chocolate mixture into the pan and smooth the top.

Warm the marshmallow creme for 10–15 seconds in the microwave so it’s easier to swirl.

Dollop marshmallow creme on top, then add the remaining chocolate in spoonfuls.

Use a knife or skewer to gently swirl (don’t overmix—keep the pretty swirls!).

Sprinkle mini marshmallows on top if you like.

Chill 2–3 hours (or overnight) until firm. Lift out, slice, and enjoy!

✅ Tip for clean cuts: Warm your knife under hot water, wipe, then slice.

Would you add chopped walnuts to this… or keep it classic? 👇🤎

12/28/2025

EASY PEANUT BUTTER COOKIES (5 ingredients!) 🥜🍪
No flour. No butter. Soft, chewy, and ready fast!

⏱ Prep: 5 min | 🔥 Bake: 9–11 min | 🍪 Makes: ~16 cookies

✅ INGREDIENTS

1/2 cup granulated sugar (plus extra for rolling, optional)

1/2 cup light brown sugar (packed)

1 cup creamy peanut butter (full-fat, NOT “natural” runny)

1 large egg

1 tsp vanilla extract
Belly Full

✅ INSTRUCTIONS

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

In a bowl, mix granulated sugar + brown sugar + peanut butter until combined.

Add egg + vanilla and mix until a thick dough forms.

Scoop into 1.5 tbsp balls (about 30g). Roll in extra sugar if you want that classic sparkle ✨

Place on tray (leave space). Press each cookie with a fork criss-cross.

Bake 9–11 minutes until edges look set (centers will still be soft).

Let cool 10 minutes on the tray, then move to a rack. They firm up as they cool.

✅ Tip: For extra chewy cookies, don’t overbake.
✅ Storage: Keep in an airtight container 3–4 days.

Would you add chocolate chips to these… or keep them classic? 🤎

12/28/2025

HOT CHOCOLATE LASAGNA 🤎☕🍫
No-bake dessert with an Oreo crust, creamy cocoa layers, and a fluffy marshmallow topping… it tastes like a cozy mug of hot chocolate in dessert form.

⏱ Prep: 25–30 mins | ❄ Chill: 4+ hours (best overnight)
🍽 Makes: 12–16 squares (9x13 inch pan)

✅ INGREDIENTS
1) Oreo Crust

36 Oreo cookies (about 1 family-size row), crushed

8 tbsp (1 stick) unsalted butter, melted

2) Creamy Cocoa Layer

8 oz cream cheese, softened

1/2 cup powdered sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

1 1/2 cups whipped topping (Cool Whip) or 1 1/2 cups homemade whipped cream

3) “Hot Chocolate” Pudding Layer

2 boxes (3.9 oz each) instant chocolate pudding mix

3 cups cold milk

2 packets hot cocoa mix (optional but makes the flavor really “hot chocolate”)

4) Topping

2 cups whipped topping (Cool Whip) or whipped cream

2–3 cups mini marshmallows

Chocolate drizzle (melted chocolate or chocolate syrup)

Extra crushed Oreos (optional)

✅ INSTRUCTIONS
Step 1: Make the crust

Crush Oreos into fine crumbs.

Mix with melted butter until it looks like wet sand.

Press firmly into a 9x13 pan.

Chill in the fridge 10–15 minutes while you make the next layer.

Step 2: Creamy cocoa layer

Beat cream cheese until smooth.

Mix in powdered sugar, cocoa powder, and vanilla.

Gently fold in whipped topping (or whipped cream).

Spread over the crust in an even layer.

Chill 15–20 minutes.

Step 3: Pudding layer

Whisk pudding mix + cold milk (and cocoa packets if using) for 2 minutes.

Let it thicken for 3–5 minutes.

Spread over the cocoa layer.

Chill 30 minutes.

Step 4: Finish + chill

Spread whipped topping over the pudding layer.

Add mini marshmallows + chocolate drizzle + extra Oreo crumbs.

Refrigerate at least 4 hours, ideally overnight for clean slices.

✅ Serving tip: Use a sharp knife dipped in warm water, wipe between cuts.

Would you eat this chilled… or slightly frozen like ice-cream cake? 🤎

12/28/2025

🍪 Best-Ever Soft & Chewy Chocolate Chip Cookies

(Crispy Edges • Gooey Centers • Bakery-Style Classic)

These Best Chocolate Chip Cookies are everything a classic should be:
golden and crisp around the edges, soft and chewy in the center, and packed with melty chocolate chips in every bite.
This is a no-fuss, dependable recipe you can bake anytime—perfect for parties, cookie swaps, or late-night cravings.

Below is the recipe written in the same exact format and method you asked for—clear, structured, and social-media ready.

🍫 Chocolate Chip Cookie Dough Ingredients

1 cup (227g) Unsalted butter, softened
1 cup (200g) Granulated sugar
1 cup (220g) Light brown sugar, packed
2 large Eggs, room temperature
2 tsp Vanilla extract
3 cups (375g) All-purpose flour
1 tsp Baking soda
½ tsp Baking powder
1 tsp Salt
2 cups Chocolate chips (semi-sweet or milk)

👩‍🍳 Mixing & Baking Steps

Cream the Butter & Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Add Eggs & Vanilla:
Beat in the eggs one at a time, then add vanilla extract. Mix until smooth.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Form the Dough:
Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Fold in the chocolate chips.

Chill (Optional but Recommended):
Cover and refrigerate dough for 30 minutes for thicker, chewier cookies.

🔥 Bake to Perfection

Preheat Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop:
Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.

Bake:
Bake for 10–12 minutes, until edges are golden and centers look slightly soft.

Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

✨ Pro Tips for the BEST Cookies

• Chill dough for thicker cookies
• Use room-temperature butter—not melted
• Don’t overbake (cookies finish cooking as they cool)
• Add extra chocolate chips on top for bakery looks

📦 Storage & Freezing

Room Temperature:
Store in an airtight container for up to 5 days.

Freezer:
Freeze baked cookies or dough balls for up to 3 months. Bake dough straight from frozen—just add 1–2 minutes.

🍪 Yield

About 36 cookies

🍫🔥

12/27/2025

🍪 CLASSIC SOFT & CHEWY PEANUT BUTTER BLOSSOMS

(Crackly Sugar Coating • Melty Chocolate Kiss • Holiday Favorite)

These Soft & Chewy Peanut Butter Blossoms are a timeless holiday classic.
Each cookie is rich and peanut-buttery, rolled in sugar for that signature crackled look, then finished with a milk chocolate kiss pressed into the warm center.
They stay soft for days, bake evenly, and are perfect for Christmas cookie trays, exchanges, and gifting.

Below is the recipe written in the same exact method and format you asked for—clear, structured, and bakery-style.

🥜 Peanut Butter Cookie Dough

1¾ cups All-purpose flour
1 tsp Baking soda
½ tsp Salt
½ cup Creamy peanut butter
½ cup Unsalted butter, room temperature
½ cup Granulated sugar
½ cup Light brown sugar, lightly packed
1 large Egg
2 tbsp Milk
1 tsp Vanilla extract

For Rolling & Topping:
½ cup Granulated sugar (for coating)
11 oz Milk chocolate kisses (unwrapped)

👩‍🍳 Mixing & Chilling Steps

Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Cream the Base:
In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar on medium-high speed until smooth and fluffy (about 2–3 minutes).

Add Wet Ingredients:
Beat in the egg, milk, and vanilla extract. Scrape down the sides of the bowl as needed.

Combine:
Reduce mixer speed to low and gradually add the dry ingredients until fully combined.

Chill:
Cover and refrigerate the dough for at least 1 hour.
👉 This step is essential for thick, crackly cookies that don’t spread too much.

⭐ Rolling, Baking & Finishing

Preheat Oven:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Shape & Coat:
Roll dough into 1-inch balls, then roll generously in granulated sugar.
Place cookies 1½–2 inches apart on baking sheets.

Bake (Step 1):
Bake for 7–8 minutes, until cookies are puffed and lightly cracked.

Add the Kiss:
Remove from oven and gently press one chocolate kiss into the center of each cookie.

Bake (Step 2):
Return to oven and bake 2 more minutes.

Cool:
Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

✨ Pro Tips for Perfect Blossoms

• Unwrap chocolate kisses before baking for quick placement
• Chill dough fully for thick cookies
• Press kisses gently—don’t flatten the cookie
• Store with a slice of bread to keep cookies soft

📦 Storage & Freezing

Room Temperature:
Store in an airtight container for up to 7 days.

Freezer (Dough):
Roll dough into balls (do not sugar-coat), freeze solid, then store up to 3 months.
Bake straight from frozen, roll in sugar, and add kiss after baking.

🍪 Yield

About 48 cookies

🎄🍫

12/27/2025

🎄 SOFT & CHEWY GINGERBREAD MEN COOKIES

(Perfectly Spiced • Holds Shape • Easy to Decorate)

These Soft & Chewy Gingerbread Men Cookies are everything a classic holiday cookie should be: warmly spiced, tender in the center, and sturdy enough for decorating.
The dough rolls beautifully, bakes evenly, and keeps its shape—making it ideal for gingerbread men, ornaments, and festive cut-outs.
Finished with simple royal icing, these cookies are a must for Christmas baking, cookie swaps, and family traditions.

Below is the recipe written in the same method and style you requested—clear, structured, and bakery-perfect.

🍪 Gingerbread Cookie Dough

3¼ cups All-purpose flour (plus extra for rolling)
1½ tbsp Ground ginger
1½ tsp Ground cinnamon
¼ tsp Ground cloves
¼ tsp Ground nutmeg
1 tsp Baking soda
½ tsp Salt
¾ cup (1½ sticks) Unsalted butter, softened
¾ cup Light brown sugar, packed
½ cup Molasses
1 large Egg, room temperature

👩‍🍳 Mixing & Chilling Steps

Mix Dry Ingredients:
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.

Cream the Base:
In a large bowl, beat butter, brown sugar, and molasses with an electric mixer until fluffy, about 2 minutes.

Add Egg:
Beat in the egg until fully combined.

Combine:
With mixer on low speed, gradually add dry ingredients just until the dough comes together.
👉 Do not overmix—this keeps the cookies soft.

Chill:
Divide dough in half, wrap in plastic wrap, and refrigerate for at least 40 minutes (or overnight).

⭐ Rolling, Cutting & Baking

Roll Dough:
Let chilled dough sit at room temperature for 10 minutes. Roll out on a lightly floured surface to ¼-inch thickness.

Cut Shapes:
Cut gingerbread men using a 3–4 inch cookie cutter. Transfer to parchment-lined baking sheets.

Bake:
Preheat oven to 350°F (175°C).
Bake for 9–10 minutes, until edges are set but centers remain soft.

Cool:
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.

🎨 Easy Royal Icing

2½ cups Powdered sugar
4 tbsp Warm water
2 tbsp Meringue powder
½ tsp Cream of tartar

Make the Icing:
Beat all ingredients on low speed until moistened, then on medium speed for 1–3 minutes until glossy and slightly thickened.
Keep covered when not in use.

✨ Decorating Ideas

• Sprinkles for buttons and bow ties
• Gel food coloring for details
• Pipe outlines, then flood for smooth finishes

📌 Pro Tips

• Chill dough for clean edges
• Roll evenly for uniform baking
• Do not overbake—soft centers are key
• Store icing airtight at room temp (up to 2 weeks)

🍪 Yield

About 25 cookies

🎄🍪

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